Salmon in creme sauce with spinach and sundried tomatoes
With MEGGLE Creme Cuisine CHEF
Ingredients
| 4 | Salmon fillets |
| 1 | Onion |
| 150 g | Dried tomatoes |
| 100 g | Fresh tomatoes |
| 450 ml | MEGGLE Creme Cuisine CHEF |
| 400 g | Baby spinach |
| 50 g | Parmesan |
| 6 | Garlic cloves |
| 50 g | Butter |
| 2 TSP | Olive oil |
| 1 TBSP | Lemon juice |
| 1 TBSP | Parsley (chopped) |
| 1 TSP | Salt |
| 1 TSP | Pepper |
Preparation
Step 1
- Heat the oil in a large skillet.
- Cook the salmon fillets in the pan over a medium heat for about 5 minutes or until they are golden brown and crispy. Remove from the pan. Set aside.
Step 2
- Melt the butter in a saucepan.
- Peel the cloves of garlic, chop them finely, and add them to the pan.
- Chop the onions and sauté until translucent.
- Add the sun-dried tomatoes and cook for 1-2 minutes.
- Add diced fresh tomatoes and continue to cook for 2 minutes.
- Reduce the heat.
Step 3
- Add Creme Cuisine CHEF to the pan and allow everything to simmer slowly.
- Flavour the sauce with salt, pepper and a squeeze of lemon juice.
- Add the fresh spinach leaves to the sauce, stir gently and wait until they collapse.
- Add the freshly grated Parmesan and continue to simmer, stirring constantly, until the sauce has reached the desired consistency.
Step 4
- Put the salmon fillets back into the pan and reheat.
- Garnish with parsley and serve.
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